Jackson Hole: High-end mountain dining

“Ski-bum chow doesn’t quite cut it” in today’s Jackson Hole, Wyo., said Jay Cheshes in Saveur. This mountain resort town still tilts toward casual, but the “hedge fund guys in cowboy hats” who flock here year-round for the hunting, fly-fishing, and “astonishing beauty of the craggy high Tetons” have lured some world-class culinary talent. Upscale twists on alpine dining have almost become the local specialty.

Handle Bar The first mountain outpost created by San Francisco chef Michael Mina pairs a terrific selection of American whiskeys with haute snacks from the kitchen’s deep fryer. The mini corn dogs, made with lobster sausage, go nicely with the tempura-style maitake mushrooms. 7680 Granite Loop Rd., Teton Village, (307) 732-5059

Il Villaggio OsteriaCo-owner Gavin Fine also has a bistro and a barbecue joint nearby, but this laid-back Italian place might be the jewel in his empire. Chef Paul O’Connor makes frequent use of local game, as in the “heady ragu” he makes from pasture-raised elk and serves over pappardelle. 3335 W. Village Dr., Teton Village, (307) 739-4100

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Snake River Grill It says a lot about Jackson Hole that one of the “most beloved” dishes at this long-term local standard-bearer of ambitious dining is a pizza served at the bar. Chef Jeff Drew’s steak-tartare pie—“showered in top-shelf raw sirloin cut with red onion, capers, and garlic aioli—is a triumph of contrasting textures and temperatures.” 84 E. Broadway, Jackson, (307) 733-0557